Blue Water Caf茅 has been an institution in Yaletown since 1999. A meeting place for a post-work snack and cocktail, a romantic dinner spot for that special occasion, and destination for out-of-town visitors听鈥� it covers a lot of bases.
It's not just the food that keeps diners coming back though. The wine chosen to pair with Blue Water's seafood creations is an equal draw. William Mulholland, who has been wine director for almost three years and with the restaurant for seven, shares his philosophy for the list: "Let's put a smile on someone's face," he summarizes.
Loyal to B.C.'s bounty, he revels in pairing local wines with local as well as exotic ingredients. Currently, one of his favourite dishes on the menu is the Tsunami 鈥� torched hamachi (Japanese amberjack fish) with ginger, jalapeno and ponzu. To accompany it, Mulholland pours 's light and fresh 鈥淪tella Maris鈥� from Pender Island. Crafted from a blend of aromatic grapes, "it has acid to balance the ponzu and a touch of sugar to balance the spice in the jalapeno," he explains.
He also ensures a selection of interesting, off-the-beaten track wines for people looking to explore something new. Try the 2012 Stina 鈥淢ajstor,鈥� a Croatian white made from the indigenous Po拧ip grape, for example.
The classics are well represented, too. Top-flight Bordeaux, Grand Cru Burgundy, Napa, Piedmont, Mosel and beyond 鈥� take your pick. Mulholland keeps the cellar stocked with the finest from around the world for those occasions when only the best will do.
This includes Champagne, of course. Mulholland is a professed bubble freak. "It keeps my palate fresh and it goes with everything," he says.
With Osetra Caviar, his choice is the Delamotte Brut Champagne: "A soft, nutty caviar with an elegant Champagne is tough to beat," he enthuses. "It just rocks!"
And when Mulholland isn't drinking a glass of Champagne or managing a list of more than 1,000 wines, he professes to enjoying any cold beer on a warm day or with a football game. "I'm also susceptible to a good gin cocktail," he admits.
But wine remains his number-one passion and serving it properly his prime objective. "Quality of service can make or break a good wine," he concludes.
Cheers to that, and all Blue Water's Best of the City winnings.
Blue Water Caf茅
1095 Hamilton St.
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Gold 鈥� Best Wine List
Gold 鈥撎鼴est Seafood
Silver 鈥� Best Downtown/Gastown/Yaletown Restaurant
Bronze 鈥� Best Restaurant
